Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and Temperatures
- 1 December 1996
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 59 (12) , 1300-1304
- https://doi.org/10.4315/0362-028x-59.12.1300
Abstract
A selection of food spoilage organisms and pathogens were screened for sensitivity towards sodium lactate. The effect of pH (5.7 to 7.0) and temperature (4 to 37°C) on the minimum inhibitory concentration (MIC) was determined in a peptone-yeast extract medium. NaCl was used as a reference to distinguish between the effect of water activity (aw) and the specific inhibitory effect of sodium lactate. In general, if MIC values of sodium lactate decreased at low temperature, those of NaCl decreased as well. Compared to NaCl, much lower molar concentrations of sodium lactate were needed to prevent growth. For most of the bacteria, MIC values of sodium lactate strongly decreased at low pH values. At pH 5.7, the presence of sodium lactate (≥268 mM) often did not allow growth. However, for Staphylococcus aureus, Lactococcus cremoris, Lactococcus lactis and some lactic acid bacteria isolated from spoiled meat products, the MIC value of sodium lactate did not change with pH. These organisms were relatively strongly ...Keywords
This publication has 0 references indexed in Scilit: